Dining Consultant James Lee

Food & Beverage Consultant's Credentials

James Lee / Southern Hospitality Consulting

Experience

• Worked with National & Regional FSD from Atria Senior Living to design food service manual, company standards of food service operations, menu cycles, cleaning standards, staffing plans, health standards, budget guidelines and disaster planning.
• Continual work with other Independent ALF & ILF facilities, providing community visits with suggestions on improvements and logistical needs.
• Ongoing work with franchise owners of Atlanta Bread Company on the start up of store locations in the Southeast.
• Ongoing work with franchise owners of Panera Bread on the start up of store locations in Central Florida.
• Quarterly logistical and catering operations with the Orlando Science Center, for large special events with guest attendance of 5k - 20k, and revenues in excess of $1 million.
• Numerous projects with small / independent restaurant operators to start up coffee shops, cafes, deli shops, pubs, and BBQ locations.
• Previous work with Hostmark Management Company, the largest carrier of Marriott Hotels, as part of a task force, who set up new and takeover properties with company standards and operations within the food & beverage department.
• Previous work with Interstate Hotel Management Company, the second largest hotel company, as part of a task force, who set up new and takeover properties with company standards and operations within the food & beverage department.
• Previous work with General Mills Restaurant Group, during the time period when they held the rights to all Red Lobster / Olive Garden / China Coast Restaurants; whereas I was part of the traveling management team who opened new store locations.
• Ongoing work with Daytona International Speedway, with various catering and special event projects held throughout the year.
• Continual work with Aramark Management - Sports & Recreation Division, for providing logistical and operational assistance at various venues during large catered events.
• Throughout career, working with restaurant & hotel groups in daily operations to include: dining room, kitchen, banquets, purchasing, night clubs, kiosks and special events.

Education / Training

• B.S. in Hospitality Management from the Florida Institute of Technology
• Culinary / Chef Training from Southeastern Culinary Academy
• Baking Culinary Training from Johnson & Wales Culinary Academy
• Certified Food Manager Certification from the American Hotel & Motel Association
• Certified Food Manager from the State of Florida & State of North Carolina
• ServSafe Health & Sanitation Certification for State of Florida, State of North Carolina, State of South Carolina, State of Pennsylvania, State of New Jersey, State of New York
• H&R Block and I.R.S. training as Small Business Tax Consultant
• Well versed in establishing budgets, writing menus, equipment ordering and organizing catered events.
• Certified Trainer for ServSafe / Food Safety Manager / T.I.P.S. Beverage Program